Trying Out a New Egg Salad Recipe

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Most people probably think that egg salad is egg salad, and pretty much the same where ever you get it. However, there are actually a number of different variations for this salad recipe. Simply searching for egg salad on a recipe website will give you an idea of what is around. Many recipes are very similar with slight variations, however, there are also some with more major variations.

A typical egg salad recipe usually starts with just a few ingredients, mainly eggs, mayonnaise, and mustard (yellow or Dijon). Onion, salt, dill, garlic, and pepper are some of the spices that might also be added. Celery and lemon juice are also common additions.

Less common ingredients for an this salad recipe include such things as cilantro, peas, mushrooms, pimento, shrimp, paprika, avocado, tomato, cayenne pepper, ginger, turmeric, jalapeno, pickles, olives, relish, cheese, red or green bell pepper, basil, cucumber, horseradish, bacon (bits, regular, or Canadian), and hot pepper sauce. As you can see, people tend to add whatever they like and think might taste good for their recipes.

Regular egg salad recipes can be a bit bland, so it is not surprising that some people like to add extra spices and condiments for more flavor. Adding vegetables helps to give it a bit of crunch, which many people like better than just a smooth mushy egg salad. Give it a try and experiment with the different flavors that you like. Those vegetables and foods that you would normally think of as eating with eggs (as a part of an omelet, or as part of your entire breakfast) are good places to start when recreating your recipe.

Although there are some egg salads that you would eat as a side dish on their own, many people use the basic recipe as a sandwich filling. Depending on which variation of this salad you like, you can either keep the additional ingredients chopped larger or smaller. Obviously you don't want huge chunks of things if you are using it for a sandwich filling, but bigger chunks are nice if you are eating your salad as a side or main dish.

High Protein Salads - If You're Trying to Cut Carbohydrates

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If you're trying to cut carbohydrates, look to some of high protein salads like Macaroni and Cheese Salad, Daisy Salad, or Easter Salad. Plan ahead for high protein salads and actually pre-chill in a refrigerator all your ingredients such as mayonnaise, beef, macaroni, cheese, etc.

Here are 6 High Protein Salads to go after if you are trying to cut down on carbohydrates.

1) MACARONI & CHEESE SALAD

1/4 lb. Macaroni
1/4 lb. Cheese
1 teaspoonful French Mustard
3 tablespoonsful Oil
3 tablespoonsful Vinegar
1/2 Head of Celery
1/2 Lettuce

Boil the macaroni, or use any cold that may be in the larder. Cut it into pieces about three inches long, cut the cheese into very thin slices, and cut the celery into very small pieces. Lay these alternately in a bowl with some shredded lettuce. Make a dressing of the mustard, oil, and vinegar, and pour it over. Garnish with a little beetroot, and serve.

2) GREEN PEPPER & CHEESE SALAD

vegetable and cheese combination in the form of a salad can be made of green pepper and cheese. To make this kind of salad, select firm green peppers, one being sufficient if a large one can be obtained. Season cream cheese well with paprika and a little additional salt if necessary. Cut the top from the pepper, clean out the inside, and pack tight with the cheese. Cut the filled pepper into thin slices, place two or three of these slices on a salad plate garnished with lettuce leaves, and serve with French dressing.

3) PEPPER & CHEESE SALAD

Fill green peppers with a mixture of cream cheese and chopped olives. Set on the ice and then slice the peppers and serve a slice (shaped like a four-leaf clover) on a leaf of lettuce. Small brown bread sandwiches go well with this.

4) DAISY SALAD

This salad resembles a daisy. To make it, cut celery into strips about 2 inches long and trim one end of each round. These strips will serve to represent the daisy petals. Place them on salad plates garnished with lettuce, laying them so that they radiate from the center and their round ends are toward the outside of the plate. Then, for the center of the daisy effect, cut the yolks of hard-cooked eggs into halves and place one half, with the rounded side up, on the ends of the celery. Serve with French dressing.

5) WATER-LILY SALAD

A means of using eggs in salad without the addition of other foods is found in water-lily salad. If eggs are to be served for a luncheon or some other light meal, this method may add a little variety to the usual ways of serving them.

Hard-cook one egg for each person to be served, remove the shells, and cut the eggs into halves, lengthwise. Remove the yolks, mash them, and season with salt, pepper, and vinegar. Cut the halves of egg whites into three or four pointed pieces, cutting from end to end of the half. Place these in a star shape on salad plates garnished with lettuce. Form the seasoned egg yolk into a ball and place it in the center over the ends of the egg whites. Serve with any desired salad dressing.

6) EASTER SALAD

Cream cheese makes an attractive salad when formed into egg-shaped balls and served in a nest of shredded lettuce. To prepare this salad, which is known as Easter salad, shred lettuce finely and place it in the shape of a nest on salad plates. Make tiny egg-shaped balls of cream cheese moistened with sufficient cream to handle. Place three or four of these in the inside of the lettuce. Dust with paprika and serve with any desired dressing.

7) THE CARDINAL'S SALAD

Wash a good lettuce and a bunch of water-cress. Cut a cold boiled beef into strips, add six radishes, two hard-boiled eggs chopped up, and one small sliced cucumber. Arrange the lettuce-leaves in a salad-bowl, mix the other ingredients with a sufficient quantity of mayonnaise sauce, put them in the midst of the lettuce, and serve.